ENGLISH 17
and arranging them in such a way that they partly
overlap like roof tiles.
B
Whisk the egg, the cream and the milk with the
blade.
B
Add salt and pepper according to taste and pour
the mixture over the potato and courgette slices in
the dish.
B
Replace the slicing insert by the shredding insert,
shred the cheese at speed 1 and sprinkle it over
the dish.
B
Put the dish in the centre of a hot oven (200cC)
and brown it in 15 minutes.
Salmon mousse (serves 3-4 people)
PS
- 1 tin of salmon (220g)
- 2 sheets of gelatin
- a few stems of chives
- pinch salt
- pinch cayenne pepper
- half tbsp. lemon juice
- 125ml whipping cream
- 1 small onion
- watercress for garnishing
B
Soak the gelatin in plenty of water.
B
Chop the chives and onions in the food processor
using the pulse setting (button P).
B
Remove the bones and skin from the salmon.
B
Add salt, cayenne pepper, lemon juice, the salmon
and the liquid from the tin to the chopped chives
and onion, and puree the ingredients at speed 1.
B
Put the puree in the bowl.
B
Boil a small quantity of water and dissolve the
gelatin in it.
B
Stir the gelatin solution through the salmon puree.
B
Put the emulsifying disc in the bowl and whip the
cream by using the pulse button for approx. 15
seconds.
B
Fold the whipped cream into the salmon puree
with a wooden spoon.
B
Turn the mousse out onto a dish, cover it and chill
it in the refrigerator for a few hours.
B
Garnish the mousse with some watercress.
Sandwich spread
P
- 2 small carrots in pieces
- 2-3 gherkins in pieces
- 75g cauliflower in pieces
- 75g celeriac in pieces
- green herbs (parsley, dill, tarragon, celery stalks
in pieces)
- 100g mayonnaise
- 100g quark
- salt
- pepper
B
Chop the carrots, gherkins, cauliflower, green herbs
and celeriac fine. Carefully mix in the mayonnaise
and the quark and season to taste with pepper
and salt.
Spanish cabbage salad (for 4 persons)
g
- 1 small red cabbage
- 2 red onions
